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Help! with butt cook for 20 pp

Eggin-smurffEggin-smurff Posts: 31
edited 8:06PM in EggHead Forum
OK, my wife has ageed to a pulled pork sandwich luncheon for 20 people on Monday. Although I've sucessfully done a single butt before, she is preparing 4 each 8.5 lb butts! I plan for a Sunday evening start to the cook, indirect with Plate Setter, drip pan,
Maverick, et al.[p]Questions still arise:[p]Is 4 each 8.5 lb butts too much? Should I cook 3? Maybe 2? ...considering the pork is the main food but we have other food available?[p]Will the Large BGE hold 4?[p]What temperature concerns should I have for a 2pm delivery of meat?[p][p]


  • Eggin-smurff,[p]3 8.5lb butts should be plenty.[p]Take advantage of the fact that wrapping your fully cooked butts in foil and towels in a cooler will actually help them, even up to 4-5 hours no problem. Since you really never know how long each butt-cook will take, start early and wrap and hold.[p]Good luck,



    from SANTA CLARA, CA

  • SMITTYtheSMOKER, You should be able to put 4 on you large egg. I agee I would start early and then cover with foil and put in a cooler. I have held butts in a cooler for 8 hours before. This will allow your meat to rest so it will retain your moisture. I would smoke at 200 - 225 degrees. Good luck

  • BobSBobS Posts: 2,485
    The Naked Whiz has provided some interesting data on the quantity of meat needed, but I could not find the link. As I recall it goes like this.[p]Loss from cooking figure 40%.[p]Average portion is 4 oz per person, figuring 2 portions for men and one for women. If you are 50/50 men and women, that works out to 6 oz per person. Using 4 X 8.5 X 60% meat after cookin X 16 oz/lb = 326 ounces or enough for 50 people plus snacks for the cook and those pulling the pork.[p]The good news is it freezes well![p]Good luck

  • Depends on who you're cooking for....Girl Scouts or Butts should suffice....But 4 is better cause pulled pork always tastes better the second and third day to me....And the large handles 4 Butts....And Butts are cheap![p]Standard operating procedure.....Cooking indirect....You can easily Egg those Butts at 250 - 275 with no problems whatsoever....Butts are tough to mess up so no pressure...Make sure you have plenty of lump in the box and you're in for 16 hours or so......[p]Ed McLean
    Ft. Pierce, FL

  • Eggin-smurff,[p]I've done three on a rib rack before and it worked fine. The more airflow you have around each butt, the closer the times will be for a single butt, you're just multi-tasking. The more the meat touches, the more you start upping the cooking time.

  • Woody54Woody54 Posts: 148
    Eggin-smurff,[p]those 4 butss will fit using a grid extender. You willhave alot left over, but it freezes very well. The only thing I would add to all the above is make sure you wait until 195-200 internal before removing it from the egg.[p]Woody
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